نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سمك التراوت مع الحامض وتتبيلة أماندين

French 20 Mins Prep · 45 Mins Cook

Roughly chop the almonds. Add the butter to a non-stick pan and bring to a simmer until foaming, cooking until lightly golden. Add the almonds to the pan, stirring until the butter is golden brown and the almonds are lightly toasted. Remove from the heat and add in the capers.
Chop the parsley. Zest and juice the lemon and lime. Add the zest, juice and parsley to the pan. Season with 1/2 tsp salt and pepper. Set aside and keep warm.
Using paper towels, pat the fish dry. Season well with salt. Place the flour in a large plate. Place each fish in the flour, ensuring each is evenly coated with the flour.
Heat the ghee in a large non-stick pan over a medium heat. Once the ghee starts to simmer, add the fish to the pan. Immediately press the fish down with a spatula to prevent the skin from curling. Cook for approx. 2-5 minutes or until the edges start to crisp and golden. Once the trout are almost cooked, flip and sear briefly. Once slightly browned, remove from the pan and arrange on a serving platter. Spoon the pan juices over the trout.
Serve while hot.